Paleo Soup Recipes: Parsnip & Apple Soup

Paleo Soup Recipes:

Parsnip & Apple Soup

Parsnips are a delicious and subtly sweet winter root vegetable. This is a great time of year to appreciate the flexibility, tastiness and health benefits of parsnips. I like to use them in various ways; as I often treat them like potatoes. I mash them, roast them and use them to make fries just to highlight a few of my go to techniques for preparing them.

This parsnip soup is gluten free, dairy free and paleo. It’s also insanely easy to make. You can make this soup Whole30 compliant by simply omitting the coconut cream.

Here we’re going to use apples and coconut cream to enhance the subtle sweetness of the parsnips. You can also choose to add bacon or fresh sausage to turn up the savory flavor, if you choose, and create an irresistible balance. For a soup that is so easy to make; the complex blend of flavors will inspire you to make it again and again.

Let’s jump right in!

Ingredients

• 2 tablespoons butter
• 2 cloves of garlic, minced
• 1 small yellow onion
• 1 pound parsnips
• 2 apples or pears
• 3 cups chicken stock or vegetable stock
• 1/2 cup coconut cream (omit for Whole30 compliance)
• 3 cups of water
• Sea Salt & pepper to taste
• 1 slice of apple or pear, quartered for garnish (optional)

Method

• Peel and roughly chop the parsnips into 1 inch pieces and set aside.
• Peel, core and half each apple or pear. Cut off one slice of apple and set aside to use for garnish, if desired. Roughly chop the remaining apple into one inch pieces and set aside.
• Roughly chop onions into small pieces and set aside. Then use a press to mince the garlic cloves. (NOTE: If you don’t have a garlic press, you can just mash the cloves)
• Heat a large soup pot over medium heat, once hot add the butter and melt it.
• Once the butter is melted, add the parsnip, apple, garlic and onions to the butter, salt & pepper to taste and stir for approximately 10 minutes, until they start to soften.
• Add the broth and water to the soup pot with the parsnip and apple mixture and bring to a boil.
• Once it reaches a boil, reduce heat and simmer uncovered for approximately 15 minutes until the parsnips and apples are tender.
• Remove the pot from the heat and use an immersion blender to puree the soup mixture until smooth. (NOTE: If you do not have an immersion blender, you can divide the soup into small batches and use a standard blender or food processor)
• Once fully pureed, add the coconut cream and stir until thoroughly combined and return to the stovetop over medium heat and simmer uncovered for 15 to 20 minutes, stirring occasionally and set aside.
• If using apple slice to garnish, place a small pan over a medium fire and coat the bottom of the pan with the fat of your choice. (NOTE: Butter or coconut oil work well). Quarter your apple slice and place each piece into the pan and brown on each side and set aside.
• Divide soup into 4 bowls, garnish with a slice apple if desired and serve.

Save Print Paleo Soup Recipes: Parsnip & Apple Soup Author: CavemanDietBlog.com   Ingredients

• • 2 tablespoons butter
• • 2 cloves of garlic minced
• • 1 small yellow onion
• • 1 pound parsnips
• • 2 apples or pears
• • 3 cups chicken stock
• • ½ cup coconut cream
• • 3 cups of water
• Sea Salt & pepper to taste
• • 1 slice of apple, quartered for garnish (optional)

Instructions

1. Peel and roughly chop the parsnips into 1 inch pieces and set aside.
2. Peel, core and half each apple. Cut off one slice of apple and set aside to use for garnish, if desired. Roughly chop the remaining apple into one inch pieces and set aside.
3. Roughly chop onions into small pieces and set aside. Then use a press to mince the garlic cloves. (NOTE: If you don’t have a garlic press, you can just mash the cloves)
4. Heat a large soup pot over medium heat, once hot add the butter and melt it.
5. Once the butter is melted, add the parsnip, apple, garlic and onions to the butter, salt & pepper to taste and stir for approximately 10 minutes, until they start to soften.
6. Add the broth and water to the soup pot with the parsnip and apple mixture and bring to a boil.
7. Once it reaches a boil, reduce heat and simmer uncovered for approximately 15 minutes until the parsnips and apples are tender.
8. Remove the pot from the heat and use an immersion blender to puree the soup mixture until smooth. (NOTE: If you do not have an immersion blender, you can divide the soup into small batches and use a standard blender or food processor)
9. Once fully pureed, add the coconut cream and stir until thoroughly combined and return to the stovetop over medium heat and simmer uncovered for 15 to 20 minutes, stirring occasionally and set aside.
10. If using apple slice to garnish, place a small pan over a medium fire and coat the bottom of the pan with the fat of your choice. (NOTE: Butter or coconut oil work well). Quarter your apple slice and place each piece into the pan and brown on each side and set aside.
11. Divide soup into 4 bowls, garnish with a slice apple if desired and serve.

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